Description

Baking fresh sausages is a spatter free way to cook them, and you can do this with aromatics and other seasonings to infuse them with even more flavor. In this recipe, the sausages are arranged in a single layer on a bed of very thinly sliced onions, chopped garlic, and bay leaves, then sprinkled with a bit of salt and sweet paprika, drizzled with olive oil and white wine, and then tucked into the hot oven.

Ingredients

US|METRIC

SERVINGS:

400grams noodle (with olive "Milaneza")

2tablespoons virgin olive oil

6anchovy fillets (chopped)

1tablespoon capers (chopped)

1tablespoon tomato soup (concentrated)

1tablespoon dried oregano

2roasted red peppers (cut into strips)

250grams cherry tomatoes

200milliliters pasta cooking water

1goat cheese (cut into cubes)

fresh thyme leaves (to taste)

salt (to taste)

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Directions

Cook the pasta in boiling salted water until "al dente."

As pasta cooks, heat a large skillet with olive oil. Add the anchovies, capers and concentrated tomato soup. Let cook until the anchovies dissolve.